Vanilla Cream Pudding

Diane L. Leipper

1/3 cup sugar

2 cups milk

2 teaspoons vanilla

2 Tablespoons cornstarch

2 egg yolks slightly beaten

1/8 teaspoon salt

2 Tablespoons butter or margarine, softened (no soft-type margarine)

Blend sugar, cornstarch and salt in 2 quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill.

For chocolate pudding: increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter

Betty Crocker Cookbook

Tapioca Pudding

Diane L. Leipper

1/3 cup sugar

2 & 3/4 cups milk

1 teaspoon vanilla

3 Tablespoons tapioca

1 egg, well beaten

Mix sugar, tapioca, milk, and egg in saucepan; let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cools 20 minutes; stir. Makes 6 servings

Source: Minute Brand Tapioca box

Return to: Dessert Page | Recipe Book home page | Next page, puddings